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In this activity, learners explore the different salinities of various sources of water by taste-testing.

Learners discover the bubble power of living cells in this multi-hour experiment with baker's yeast. Learners make a living yeast/water solution in a bottle, and add table sugar to feed the yeast.

Learners use M&Ms® (or any other multi-color, equally-sized small candy or pieces) to create a pie graph that expresses the composition of air.

In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

Learners use a simple process to extract DNA from strawberries.

In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.

In this activity, learners will discover why there are holes in bread.

In this activity, learners conduct a series of hands-on experiments that demonstrate how the working of plants' veins, known as capillary action, enables water to travel throughout the length of a pla

In this activity, learners conduct an experiment to explore how water flows up from a tree's roots to its leafy crown.

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

In this experiment, learners will conduct chemical and physical tests to identify mystery substances.

In this tasty activity, learners make their own ice cream any day of the year in an exploration of heat and cold. Highlights include freezing and melting and the transition from liquid to solid.

In this delicious activity, learners get to make, taste-test and compare their own "brands" of homemade strawberry ice cream.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this activity, learners build models of comets, using edible materials, to learn about comets' structure.